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Rice, curry, smoked haddock, and eggs—at first glance these ingredients seem a tad odd, but if you've ever had a steaming plate of kedgeree, you know that it all comes together like a poem in your mouth. This dish derives from the Indian influence on British cuisine. A few big scoops of curry powder are incorporated with some classic British ingredients to make a dish that is exciting and somehow soothing at the same time.

This jumbled dish is most often served as breakfast, and is not too far from a big mess of "clean out the fridge" scrambled eggs that are often a part of my weekend mornings. This dish can be served either hot or cold, which makes it an interesting addition to a potluck brunch, or a bag lunch for work or school. As with many dishes, if you give it time to sit the flavors have the chance to meld, making the dish even better.

Using smoked haddock is delicious, and very traditional, but it can be difficult to find. If you happen to have a lovely piece of salmon, or even some fresh haddock, feel free to substitute it. And if you're at all like me and always end up ordering way too much rice with your Asian delivery, this is a great place to use it. Don't be too concerned if you use regular rice instead of jasmine, the dish will turn out just fine.

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After finishing my degree from the University of Toronto in Studio Art and English I moved to Boston to complete my MA in the Gastronomy program at Boston University and a culinary diploma from The Cambridge Culinary School of Arts. My husband and I operate a drum and bass record store, and have two cats, Rita and Sheryl. You can find me posting weekly here on SE in my two columns, British Bites and Sunday Brunch, or every once in a while in the Boston Globe.

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